Shelly's Recipe

PEPPERS AND CHICKEN

Category: Chicken

Juice of 1 lime
1 chicken breast (single)
Garlic salt to taste
Pepper to taste
Oil
2 large poblano chilies
2 oz Monterey jack or mild Texas goat
Cheese, cut into small pieces
Chicken stock

Sour cream or salsa

Squeeze lime juice over chicken breast. Season with salt and pepper. Grill over a moderate flame, brushing both sides with oil. When cooked and tender, about 12 to 15 minutes, remove skin and shred meat. Set aside. Or, bake at 350, seasoning in same way, for 15 minutes. Do not peel peppers at this time. Wash them and then, using a sharp knife, make a circular cut to remove stem in one piece, and set it aside. Remove seeds and veins.

Stuff prepared peppers with a combination of chicken and cheese, moistened with a scant amount of chicken stock. If using an open grill (indoor or outdoor), return stuffed peppers to grill and cook on both sides until peel is charred. Take care not to burn. Remove, pulling away peel, and then replace top for garnish. Serve with sour cream or a light tomato salsa. Or note creamy cheese sauce in variation.

Variation: Serve this dish with a sauce of sour cream and cheeses. In a small skillet over medium-low heat, stir together 3 1/2 oz cream cheese and 2 tbsp grated Parmesan cheese until melted. Add 1/2 cup sour cream and continue cooking just long enough to heat through. Spoon over peppers and, if desired, top with chopped pecans, lightly sauteed in butter. Serves 2